Move over, bone broth: Menopause Mineral Broth is now a thing (and your hormones will thank you for it).
1 bunch celery, chopped into fours
2 leeks, green and white chopped into fours
3 unpeeled carrots, scrubbed and chopped into fours
3 unpeeled red skin potatoes, quartered
2 unpeeled sweet potatoes, quartered
1 garnet yam, quartered
2 onions, peeled and quartered
2 cups shitake mushrooms
1 cup okra, topped
5 cloves garlic, peeled
2 inch piece ginger, peeled
2 fresh turmeric roots
1 bunch mixed herbs (sage, flat-leaf parsley)
1 strip kombu
a small handful medicinal herbs (astralagus, burdock root, dandelion root)
10 black peppercorns
2 bay leaves
8 l filtered water
celtic sea salt to taste
1. Rinse all vegetables including kombu.
2. In a large pot, combine the carrots, onions, leek, celery, okra, shiitake mushrooms, red potatoes, sweet potatoes, yam, garlic, ginger, turmeric, parsley, sage, kombu, peppercorns, cloves, bay leaves and medicinal herbs.
3. Add the water, cover, and bring to a boil over high heat.
4. Lower the heat and simmer, partially covered, for at least 2 hours.
5. Strain the broth through a large, coarse-mesh sieve and discard the solids.
6. Stir in the salt to taste.
7. Let cool to room temperature before refrigerating or freezing. Will keep in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Adapted from Rebecca Katz’s mineral broth, this recipe has the added benefits of herbs and spices to aid detoxification, reduce inflammation, repair digestion and balance hormones such as insulin, cortisol and thyroid.
If medicinal herbs aren’t easily available, use teabag such as dandelion root tea, nettle tea instead.
Okra adds body to the broth. It’s mucilaginous properties are beneficial for gut and vagina.
Keywords: Menopause Mineral Broth